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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Humitas fermentation uses lactic acid bacteria to convert maize sugars into lactic acid, lowering pH and enhancing flavor and digestibility.
Origin: Andean peoples (Quechua, Aymara, Mapuche) (Traditional/Pre-Columbian) — Peru, Bolivia, Ecuador, Chile
See full technique reference →During fermentation, endogenous amylases hydrolyze starches into fermentable sugars, which lactic acid bacteria metabolize to produce lactic acid and reduce pH to 4.5–5.0. Yeasts present on the husks contribute to volatile esters and mild ethanol, adding complexity to the aroma and taste.
Primary Reaction
Lactic acid fermentation of maize-derived sugars by LAB, producing lactic acid and lowering pH
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